French cheese petit brie 29. Brie cheese is the real king of cheeses

Brie and Camembert Cheese - What's the Difference Between Them? What is the best to combine them with? You will learn about this by reading our article.

A well-known dairy product that conquers with its diverse tastes is cheese. Each variety has its own history of creation. Most people cannot imagine their meal without this delicacy. It is made not only from cow's milk, but also from goat's, sheep's and even added to cheeses.

Main types

Main types of cheeses:

• hard;
• semi-solid;
• soft;
• fused.

Separately, I would like to pay attention to Brie and Camembert cheeses. These are delicious types of cheeses and the most popular in terms of taste.

Bree. Description

Bree is He is let out with various additives. If it is made in accordance with all the rules, then it is considered the standard of quality. It is named after a small province located near Paris. They began to produce it in ancient times, but the recipe is now valued.

The shape of the cheese is rounded, reminiscent of a cake. It is slightly greyish in color. The surface of this cheese is covered with white mold. It is covered with an edible crust coated with mold. They produce it weighing about three kilograms and 3-5 centimeters high, it has the shape of a cylinder, and its head is up to sixty centimeters in diameter.

Fruits are suitable for this cheese: melon, green apple, pear. It goes well with meat of any fat content and vegetables. Nuts and berries that go well with brie: grapes, walnuts, strawberry. Pairs perfectly with red and white wines. It is in great demand in restaurants, this is due to the serving of a grape drink.

brie benefits

has a positive effect on digestive system and on the intestines, contains many beneficial microorganisms and bacteria. The mold, which is part of the composition, produces a special substance - melanin. And this is the first defender from sunburn during the hot season. It is proved that this variety prevents the appearance of caries in humans.

Brie has a short shelf life, if you cut off a piece of it, then you should eat it within two days. IN whole it can be stored for up to six months in the refrigerator at minus four degrees.

camembert cheese

This product is produced in France. This soft cheese is moldy and can be mistaken for brie. But the difference is the higher fat content of the product. It has a very ancient origin, was first made in 1791 by an ordinary peasant woman. Made from whole milk. The main point is that milk should be High Quality. And for this, cows are grazed on special pastures and their nutrition is carefully and very carefully controlled, enriching food with useful minerals.

The color of camembert is close to beige. In rare cases, it can be a dark brown hue. The cheese is spicy, with mushroom, garlic or other flavors, depending on the manufacturer. Camembert belongs to soft cheeses.

Benefits of camembert

Contains beneficial bacteria, they improve our digestion. Camembert and brie contain mold. They protect our skin from sunburn. Camembert contains potassium. And it helps prevent heart disease. Doctors recommend it for serious illnesses such as tuberculosis, oncology and even AIDS. Frequent use This type of cheese has a positive effect on the condition of the teeth. Also, its inclusion in food is a kind of prevention of caries.

Contraindicated in pregnant women, children preschool age, since milk does not undergo special pasteurization treatment. Because of high fat not recommended for people with high cholesterol and overweight, due to its high calorie content.

The norm for the use of camembert has been developed, it is necessary to consume no more than fifty grams per day.

Camembert and brie cheese. The difference in storage conditions

Camembert has a short shelf life. If we talk about the difference between brie and camembert, then it can be seen in storage conditions. Camembert is not recommended to be stored in the refrigerator. Since it loses its taste and becomes dense, like butter. At the same time, brie can be safely stored in the refrigerator, and it will not lose its taste.

Camembert. How to apply? Where is it used?

It is better to serve this cheese warm to the table, when cut, the middle flows out of it, and it looks very appetizing and very fragrant. The mold crust should tightly hold the shape of the Camembert. This is considered the benchmark for quality. This cheese is served with soups and various sauces. In addition, they like to add this product to pizza and pie. In France original dish considered baked camembert.

So, brie and camembert cheeses - what's the difference? By examining both types, some differences can be identified. First, it's fat. Camembert is high. Secondly, color and aroma. They differ in taste. Experienced gourmets know a lot about this and immediately recognize the difference between these cheeses.

Important factors when choosing a product

When buying cheese, you should pay attention to:

1. Form integrity. There should not be various cracks, spots on the crust.
2. Packing elasticity. It should spring and not fall too far when pressed.
3. Product color. It must meet all standards, but for an unknowing person it is difficult to determine. Therefore, a lot of spots and discoloration is an unacceptable condition for buying cheese.

In our time, it has become popular to drink wines with gourmet cheeses brie and camembert. After all, these products are not only tasty, but also healthy. They will decorate the table in any celebration and will pleasantly surprise guests.

Cheeses and wines

Not all wines are perfect with brie and camembert. It is recommended to choose fruit wines that are not strong in degrees. Red wines are ideal for Camembert, while whites are best for Brie.

In general, cheeses are essential for eating. They are indispensable products food and always remain in demand.

Brie vs Camembert - What's the difference?

Summing up, it should be said that these cheeses are very similar in composition and appearance. But if you look deeper, you can find many discrepancies both in manufacturing and in appearance. Camembert cheese has a higher fat content than Brie. This is worth knowing for those who follow their figure. What is the difference between brie and camembert? Now let's figure it out. Camembert should not be eaten in large quantities, and brie is perfectly acceptable. Also, storage conditions, as you remember, are different for cheeses.

Brie and Camembert cheese - what is the difference between these varieties yet? Smell. Bree smells like forest mushrooms. Camembert has a slight smell of garlic.

Now you know what brie and camembert cheeses are, what is the difference between them, we have indicated. We also talked about what is best combined with this or that variety. We hope that this information was interesting and useful to you.

Brie cheese is one of the most famous French cheeses from cow's milk, characterized by a soft texture with a pale, almost grayish tint and a white, moldy crust. The taste is delicate and soft, almost creamy, becoming spicy as it ripens.

The moldy crust has a pronounced ammonia flavor, but is edible. Brie cheese happens different varieties and is usually produced in the form of a flat cake with a diameter of 30-60 cm and a thickness of up to 5 cm. This cheese is considered universal, as it is also suitable for festive table and for a regular meal, and is also used for dessert. The taste depends on the variety and varies from fruity to mushroomy. The cheese takes its name from the French province of Brie, where it was first created. There are three varieties this cheese: Brie de Meux, Brie de Melin and Brie de Columier.

Brie cheese has been around for centuries and is known as the cheese of kings. Brie cheese was often presented by crowned heads as a gift to their favorites and court ladies. It was the most beloved and long-awaited gift-dessert.

Brie cheese flavor

This cheese is produced at any time of the year. It matures for at least four weeks. Young Brie cheese has a delicate taste, ripened - spicy. It is believed that what thinner flatbread Brie cheese, the sharper and piquant it tastes. Ripened Brie cheese has a denser texture, while young Brie is more like butter. The fat content of the cheese is about 25%. Optimum temperature cheese storage 0 +2 °C. Cheese is best enjoyed with room temperature, which allows you to reveal all its taste qualities.

Brie cheese goes well with various wines because its taste, like the taste of wine, is diverse and unique.

Blue cheeses gradually moved from the category of exotic to familiar products like spiced bread or. You no longer need to go to France for the real one - just go down to the nearest supermarket. But what lies behind the dense snow-white crust and viscous creamy texture of the cheese?

The Physicians Committee for Responsible Medicine claims that the product is 70% dangerous trans fats, and the remaining 30% is a good source. What you need to know about blue cheeses and how safe are they for the human body?

General characteristics of the product

Cheeses with white mold are a delicate fatty creamy pulp and dense white crust.

Used to manufacture the product special types molds from the genus penicillum, which are safe for the human body. The maturation period of cheeses is about 5 weeks and can vary in both directions depending on the variety and characteristics of the product. Form white cheese standard - oval, round or square.

Interesting: cheeses with white mold are considered the smallest group compared, for example, with blue ones. They appeared much later on the shelves of supermarkets and for a long time retained a high cost.

Popular product varieties with white mold

Bree

It is this type of blue cheese that has gained particular popularity. It is a soft cow's cheese. Its name is associated with the French province, which is located in the central region of Ile-de-France - this place is considered the birthplace of the product. Bree has gained worldwide popularity and recognition. It is made in almost every corner of the planet, bringing a special touch of individuality and geographical recognition. That is why it is customary to talk about the Brie family of cheeses, and not about a specific product.

Historical note: brie has long been considered royal dessert. Blanca of Navarre, Countess of Champagne, often sent a white cheese head as a precious gift to King Philip Augustus. The entire royal court was delighted with the taste and aroma of cheese, so for every holiday, the retinue was looking forward to another moldy gift. Henry IV and Queen Margot also made no secret of their love for the Brie.

The peculiarity of brie is a pale color with subtle grayish blotches. The delicate texture of the pulp is covered with a layer of noble mold Penicillium camemberti or Penicillium candidum. Most often, the product is made in the form of a cake with a diameter of up to 60 centimeters and a thickness of up to 5 centimeters. The mold crust is characterized by a pronounced ammonia aroma, and the cheese itself gives off a slight smell of ammonia, but this does not affect its taste or nutritional properties.

The young brie has a gentle soft taste. The older the cheese, the more sharp and spicy notes in it. taste palette. Another rule that applies to brie is that the spiciness of the cheese depends on the size of the tortilla. The thinner it is, the sharper product. Cheese is made in industrial scale in any season. It belongs to the so-called universal French cheeses, since it is equally well suited for both family dinner and a special gourmet dinner.

Advice. To achieve a delicate texture and dense crust, remove the brie from the refrigerator a few hours before the meal. The optimum storage temperature is +2 to -4 °C.

Boulette d'Aven

It is a French flavored cheese made from cow's milk. The name of the product is associated with the city of Aven. It was with Aven that the rapid history of blue cheese began.

Initially, skim cream from cow's milk was used for the base of the cheese. Over time, the recipe changed, and the main component was the fresh sediment of Marual cheese. The raw materials are crushed, mixed with an abundance of seasonings (tarragon, cloves, and are most often used), after which they are shaped into balls or cones. cheese crust tinted with a special annatto plant, sprinkled with paprika and white mold. The ripening period of cheese is from 2 to 3 months. During maturation, the crust is periodically soaked in beer, which provides additional flavor and aroma accents.

Triangular or round pieces of cheese weigh no more than 300 grams. The product is covered with a moist red crust, which consists of paprika and mold. Under it hides a snow-white pulp with bright splashes of spices. The fat content of the product is 45%. The main flavor notes are provided by tarragon, pepper and milk base. Boulette d'Aven is eaten as a main course or served as an appetizer with gin or red wines.

Camembert

This is a kind of soft fatty cheese. It, like most cheese products, is prepared on the basis of cow's milk. painted in a pleasant light creamy or snow-white shade, covered with a dense crust of mold. The outside of the cheese is covered with Geotrichum candidum, on top of which the fluffy mold Penicillium camemberti additionally develops. The peculiarity of the product lies in the taste - a delicate creamy taste is combined with noticeable mushroom notes.

Interesting: French writer Leon-Paul Fargue wrote that the scent of camembert is comparable to "the smell of God's feet" (Le camembert, ce fromage qui fleure les pieds du bon Dieu).

Camembert base - whole cow's milk. In some cases, the composition is introduced minimal amount skimmed milk. From 25 liters of milk liquid, you can get 12 heads of cheese with the following parameters:

• thickness - 3 centimeters;
• diameter - 11.3 centimeters;
• weight - 340 grams.

Hot weather can adversely affect the ripening of the product, so the cheese is prepared from September to May. Unpasteurized milk is poured into massive molds, left for a while, then added rennet extract rennin and wait for the mixture to curdle. During production, the liquid is stirred periodically to prevent the cream from settling.

Ready clots are poured into metal molds and leave to dry overnight. During this time, Camembert loses about ⅔ of its original mass. In the morning, the technology is repeated until the cheese acquires the necessary structure. Then the product is salted and put on the shelves for maturation.

Important: the growth and type of mold depends on the temperature of the room in which the cheese ripens. The specific taste of camembert is formed due to the combination different types molds and their subsequent development. If the sequence is not followed, then the product will lose the necessary texture, crust and taste.

Transport Camembert in the lungs wooden boxes or pack several heads in straw. The shelf life of cheese is minimal, so they tend to sell it as soon as possible.

Neuchâtel

A French cheese made in Upper Normandy. The peculiarity of the neutral lies in the dry dense crust, covered with fluffy white mold, and elastic pulp with mushroom aroma.

The manufacturing technology of the nechatel has not changed much over the several centuries of the existence of the product. Milk is poured into warm containers, rennet, whey are added and the mixture is left for 1-2 days. After that, the whey is drained, mold bacteria are launched into the vat, after which the cheese mass is pressed and left to dry on wooden racks. The nechatel is salted by hand and left to mature in the cellar for at least 10 days (sometimes the ripening period is extended to 10 weeks to achieve spicy taste and mushroom notes).

fat content finished product is 50%. The crust is formed dry, velvety, completely covered with white uniform mold. Neuchâtel is known for its special form of serving. It is most often prepared and sold in the shape of a large or miniature heart rather than the traditional oval, circle or square.

Useful properties of the product

Behind the specific smell and unattractive appearance lies not only a masterpiece of cheese production, but also a storehouse of benefits for the human body. The Penicillium mold that coats the product is considered noble and extremely beneficial. Why?

In cheese production, Penicillium roqueforti and Penicillium glaucum are most commonly used. They are added to the mass by injection, after which they are waiting for the maturation and growth of mold. Penicillium fights against pathological bacteria in the body, kills harmful microflora, cleanses the intestines and improves the functionality of the heart.

Scientists have identified a specific phenomenon called " french paradox". The paradox itself is that France has the lowest rate of heart attacks in the world. This is associated with the abundance of red wine and cheese with noble mold in daily diet French. Cheese is indeed known for its anti-inflammatory effect. It helps cleanse joints/arteries, protects them from heart attack/arthritis, and improves performance.

Interesting: Penicillium slows down the aging process of the human body and, as a nice bonus, helps get rid of cellulite.

The composition of cheeses with white mold includes, and calcium (Ca). All of these nutrients help maintain the health and quality of our body.

Useful properties of cheese:

• strengthening of the bone skeleton, muscular system and teeth;
• reducing the risk of developing multiple sclerosis;
• improvement of control over one's own psycho-emotional state, harmonization of the nervous system;
• normalization of metabolic processes;
• additional protection and strengthening of the immune system;
• control for water balance in cells and tissues;
• increase in working capacity, stimulation of brain cells, improvement of memory and cognitive functions;
• reduced risk of developing breast cancer;
• start the process of natural breakdown of fats.

But there is also back side medals. The main component of cheese is milk of animal origin. Scientists have proven that an adult does not need milk, and drinking plenty of fluids leads to unpleasant symptoms - acne, intestinal problems, poor metabolism, allergic reactions, nausea and vomiting.

If possible, give preference to cheeses based on sheep or goat milk. They contain less milk sugar, which we cease to assimilate upon reaching 5-7 years. The main thing is not to abuse the cheese. This is enough high-calorie product with an abundance of saturated fats, an excess of which negatively affects a person. Limit yourself to a few bites to enjoy the taste, but satisfy your hunger with organic meats, vegetables, fruits, or grains.

Why is cheese dangerous?

Salt

Cheese is recognized as the most salty product. According to the Consensus Action on Salt and Health, it is ranked #3 behind bread and bacon. For every 100 grams dairy product accounts for an average of 1.7 grams of salt ( daily rate is 2,300 milligrams). The abundance of salt in white, moldy heads far exceeds the dosage that inhibits the growth of harmful bacteria. Constant excess of the norm food sodium leads not only to violations of the functionality of the body, but also to addiction.

Hormones

How do hormones get into brie or camembert? The answer is simple - through cow's milk. also in cheese products contains pus from Bladder animal. Often, manufacturers do not care about the quality of the supplied product, but about personal gain. In this case, cows on farms receive injections of hormones and antibiotics instead of proper care. All these unnatural enzymes penetrate into the animal's milk, and from there into human body. The result is the development of osteoporosis, failures hormonal background, prostate and breast cancer.

Formation of dependence

According to statistics, in modern America they consume 3 times more cheese than 40 years ago. The effect of a food drug is surprisingly similar to that of an opiate - it is misleading nerve cells and stomach, forcing us to uncontrollably absorb the product.

Fact: people who depend on sugar and fat are helped by the same medications as drug addicts with an overdose.

Enzymes that are strikingly similar to drugs are formed during internal organs cows, and their principle of movement is absolutely identical to hormones. The situation is aggravated by the consumption of cheese. We are accustomed to using it not only as independent dish, but also an addition / sauce / seasoning to the main meal.

Bacteria that threaten pregnancy

Listeria monocyotogenes bacteria can concentrate in unpasteurized milk, poultry and seafood. They cause the infectious disease listeriosis. Symptoms of the disease:

• vomit;
• pain in the muscular corset;
• chills;
• jaundice;
• fever.

All these symptoms are especially dangerous during pregnancy. Listeriosis can cause premature birth, miscarriage, sepsis / meningitis / pneumonia in the fetus. That is why doctors recommend completely eliminating soft cheeses with white mold for the period of pregnancy and breastfeeding.

The problem of ethical production

There are many doubts about the ethics of the production of the product. You should not trust the inscriptions "organic" and "vegetarian", it is best to carefully study the composition. Most cheeses are prepared with the addition of rennet enzymes. This is the fourth section of the calf's stomach. In the vast majority of cases, producers use enzymes from newly born slaughtered calves.

Important. If you want to eat vegetarian cheese- make sure that the composition contains fungi, bacteria or genetically modified microorganisms instead of rennet.

Is it really necessary to give up cheese with white mold? No, the main thing is to carefully study the composition and know when to stop. Try to avoid foods with an abundance food additives and preservatives. Look for products that comply with GOST (state requirements), and not TU (organizational requirements) and do not eat a whole head of cheese in one sitting - stretch the pleasure. Approach nutrition from a rational point of view and be healthy!

Brie cheese (fr. Brie) is a soft cheese made from cow's milk. Brie is one of the oldest French cheeses. It is considered the progenitor of the famous Camembert. Brie got its name from the cities of manufacture in the French province of Ile-de-France. In 1980, Brie was given its native controlled name, A.O.S. Only two types of brie are officially protected - Brie de Meaux and Brie de Melun. Cheeses got their name from the names of the cities in which they are produced. Brie de Coulomiers - This type of brie is often referred to simply as coulomier.

The surface of brie cheese is pale in color with a grayish tint. Covered with "noble" white mold. Brie cheese is shaped like "cakes" with a diameter of 30-60 centimeters and a thickness of 3-5 centimeters. The cheese is soft and pleasant in taste with a slight smell of ammonia. The mold crust has a pronounced ammonia flavor, but is edible. Brie is perhaps the most famous French cheese known throughout the world. IN different countries many varieties of cheese are produced, including regular brie, herb cheese, double and triple brie, and non-cow's milk varieties.

We present an overview of some varieties of brie cheese, with a description of the composition and calorie content:

Cheese Kaserei Champignon BrieExport soft 50%

Manufacturer: Kemptener Str., 17-24, 87493 Lauben, Germany. Mass fraction fat 25%. Mass fraction of fat in dry matter: 50%. Ingredients: pasteurized milk, salt, microbiological rennet, mesophilic cultures of lactic acid bacteria, cultures for aging. The nutritional value per 100g of product: fats - 25g, proteins - 19g, carbohydrates - 0.5g.

Cheese Emborg Danish Brie with white mold

Producer: Arla Foods Amba, Denmark. The mass fraction of fat in dry matter is at least 50%. Ingredients: pasteurized cow's milk, bacterial culture, salt, microbiological rennet. Nutritional value per 100g of the product: carbohydrates - 0.1g, fats - 24g.

Calorie content - 290 kcal.

Strigistaler Zwerge Brie soft cheese with mold

Calorie content - 287 kcal.

Cheese Blanchette Brie soft 45%

Manufacturer: "Molkerei Hainichen-Freiberg GmbH&Co.KG", Leipziger Strasse, 48, 09599 Freiberg, Germany. Mass fraction of fat in dry matter 45%. Mass fraction of fat 22%. Ingredients: pasteurized milk, salt, microbiological milk-clotting enzyme, thermophilic cultures of lactic acid bacteria, cultures for aging. Nutritional value per 100g of the product: fat - 22.0g, protein - 22.0g, carbohydrates - 0.3g.

Calorie content - 287 kcal.

Hochland Brie soft cheese with white mold 58%

Producer: "Hochland Polska", Poland. The Hochland concern is one of the largest cheese producers, it has 10 factories in Germany, Spain, France, Romania and Poland, the German company has been producing cheese for more than 75 years. Soft cheese with white mold, under which there is a delicate fluid mass of creamy color, has a pronounced sweet-salty creamy taste and nutty flavor. Ingredients: pasteurized milk, salt, rennet of microbial origin, pure bacterial culture of penicillium candium. Nutritional value per 100g: fat 32g, protein 17g, carbohydrates 1g.

Calories: 360 kcal.

Cheese Montmartre Brie 60% soft

Producer: Fromagerie de l "Ermitage, France. Mass fraction of fat in dry matter 60%. Ingredients of the product: pasteurized cow's milk using lactic acid bacteria starter, milk-producing rennet of animal origin, food salt. Nutritional value per 100g of product: proteins - 18g, fats - 33g, carbohydrates - 1g.

Calorie content - 373 kcal.

Schonfeld Brie with olives soft cheese in noble white mold with olives 50%

Manufacturer: Alpenhain Kasespezialitaten-Werk GmbH and Co.KG, Germany. Mass fraction of fat in dry matter 50%. Ingredients: pasteurized milk, olives (12%), edible salt, food vinegar, using sourdough and a milk-clotting enzyme preparation of microbial origin, superficial white noble mold Nutritional value per 100g of the product: fat - 25.0g, protein - 17.0g, carbohydrates - less than 1.0g, fiber 3g.

Calorie content - 299 kcal.

Cheese Schonfeld Brie with white mold 50%

Manufacturer: Alpenhain Kasespezialitaten-Werk GmbH and Co.KG, Germany. Mass fraction of fat in dry matter 50%. Compound: whole milk, edible salt, with the use of starter and milk-clotting enzyme preparation of microbial origin, noble white mold Nutritional value per 100g of the product: fat - 25.0g, protein - 20.0g, carbohydrates - 1.0g.

Calorie content - 305 kcal.

Cheese President Brie 60%

Producer: "Polser" Poland. Mass fraction of fat in dry matter 60%. Soft cheese with white mold. Brie is one of the oldest French cheeses. It is known that he was known as the cheese of kings in the Middle Ages. Blanche of Navarre, Countess of Champagne, used to send it as gifts to King Philip Augustus, who was delighted with it. Queen Margot and Henry IV were reputed to be great lovers of fresh Brie.

Good Brie covered with mold, reminiscent of the color white velvet, under which there is a delicate fluid mass of creamy color, has a pronounced sweet-salty creamy taste and nutty flavor. Brie is perfect for both a festive table and a daily lunch. It is better to take the cheese out of the refrigerator in advance, because true taste this dessert cheese open at room temperature. Ingredients: normalized milk, edible salt, with the use of starter and enzymes of animal origin and hardener - calcium chloride, surface microflora (Penicillim candidum). Nutritional value per 100g of product: protein 17g, fat 32g, carbohydrates 0.2g.

Calories per 100g. - 357 kcal.

Cheese Castello Brie with white mold 50%

Manufacturer: Denmark. Brie cheese with white mold. Possesses delicate taste and extremely elastic structure, perfect as a dessert, in sandwiches and salads. It can also be baked in the oven. Ingredients: cow's milk, lactic acid culture, salt, E509 hardener, rennet, mold culture.

Calories per 100g: 296 kcal.

Cheese President Brie 60%

Producer: Lactalis International, France. Soft cheese with white mold. Brie is one of the oldest French cheeses. It is known that he was known as the cheese of kings in the Middle Ages. Blanche of Navarre, Countess of Champagne, used to send it as gifts to King Philip Augustus, who was delighted with it. Queen Margot and Henry IV were reputed to be great lovers of fresh Brie. A good Brie is covered with mold, reminiscent of white velvet in color, under which there is a delicate creamy fluid mass, has a pronounced sweet-salty creamy taste and nutty flavor. Brie is perfect for both a festive table and a daily lunch. It is best to remove the cheese from the refrigerator in advance, as the true taste of this dessert cheese is revealed at room temperature. Ingredients: normalized milk, salt with starter (mesophilic and / or thermophilic lactic acid microorganisms) and hardener - calcium chloride, surface microflora (penicillium candidum). Nutritional value per 100g: proteins 17g, fats 32g, carbohydrates 1g.

Brie is a cheese that came to us from the banks of the Seine and Marne, a department in France formerly known as Brie. It is pale in color, usually has an edible white rind, and light gray flesh underneath. More mature brie has a stronger flavor and a crumbly crust. Here are some tips for serving this delicious, savory cheese.

Steps

Eating Brie (The Right Way)

If you're at a party, eat brie slices. It will be quite embarrassing if you try to peel it off - eat with it. Should you take a sandwich, choose meat, and put brie on bread? Definitely not. If you don't feel like eating the rind, just cut at an angle to get the least rind and the most cheese.

• Are you saying you've tried eating the crust before and it was disgusting? Oh, chances are you just got a bad brie (yes, it does happen). good crust should crumble a little and taste a little bitter, but it should not be repulsive with its stickiness. If you haven't tried the crust, go ahead and do it, it's completely edible.
• By slice, we mean a small, tiny piece of the pie. Not a slice of bacon.

1. Eat it on its own, with fruit, nuts, or bread. Brie is sooo delicious. If you can resist the temptation to stuff an entire head of brie into your mouth, it tastes even better when combined with the power of others. delicious food. Try it with:

   • apples or pears
   • Fig jam, sour cherry compote or honey
   • french bread
   • Almonds or candied walnuts
   • white crackers
     • Of course, you can eat the way you like! We'll talk about the recipes in the third part - brie can be eaten not only as a snack.

2. Pair with a drink. Brie pairs well with champagne, as well as certain wines and beers. More acidic wines will go better with this cheese, while a stronger beer (like a good stout) will complete the flavor.

   • Soft cheeses, like brie, are best combined with dry wines Riesling, Marsanne, Viognier. Lighter red wines (like Pinot Noir) also work well, thanks to their soft and rich taste, which well emphasizes the softness, juiciness of brie.
   • Don't want to drink alcohol? No problem. apple cider or similar juice will work fine for you. The lighter and fresher the better.

3. Know when brie is bad. Brie only lasts a couple of weeks. Here are a few things to keep in mind when looking at a cheese circle:

   Brie serving

   Using Brie as an Ingredient

   1. Bake brie. There are many options that go with baked brie. Try baking cranberry brie for a sweet treat autumn dish. Raw grace? Oh yeah. Good luck, wait until the dish is ready!

      Make a brie with a crust. This is when you take a small circle of brie and cover it. puff pastry, coat it with an egg and bake until the dough is ready. There are a million options - often with raspberry or other jam on top, or nuts inside. It's simple and yet delicious.

      cook stuffed with crab salmon! What could be better than baked salmon stuffed with soft, creamy brie, stuffed with peppers, onions and crunchy pine nuts? Brie doesn't have to come with sweet jams or fruit - it can be spicy too!

      You might want to make pesto or cheese sauce from bree. Perfect for casual gatherings with friends or for a snack alone! It will liven up any standard meeting with friends. To whom cheese balls? Just don't forget to stock up on dry pretzels and crackers!

      Put it on a sandwich. Maybe some bacon, avocado, black forest ham, mustard, marinara sauce, basil, cranberries, mushrooms - brie goes well with almost everything. Put it on a sandwich, it's sure to be delicious. Hey, you can make a melted cheese sandwich with brie!

      Come up with your own recipe. Now that you know the magic of brie, what would you do with it? Threw on a cutlet? Improved french fries? Would you put it in a salad? Use up the whole circle before it starts to spoil!

   • The fat content is overpriced by most consumers. On the label, the percentage is based on the dry product. Since brie is about 40% water, you have to multiply the fat content by 0.6 to get a more realistic number.
   • Eat the crust along with the soft contents. Learn to appreciate the combination.
   • Another way to serve brie is to wrap it in foil and bake it in the oven until warm and softened in the middle. This will make the cheese more suitable for spreading on bread or crackers, and it will be a good contrast to the cold inside fruit.
   • Younger brie is softer on the inside in texture. More mature brie crumbles a bit and has a stronger aroma and flavor.
   • When you are about to cut yourself a piece of cheese, try not to change general form And appearance the rest. It is best to cut the slice from the edge towards the center. In any case, you should not leave only the crust to others.
   • While you can eat cheese without bread or crackers, it's best to eat with bread if the host offers it. Just put brie on the bread.
   • Preheating cheese is not very French. The product is good as is.

   Warnings

   • Because of the danger (albeit very small) of listeriosis, don't eat cheese made from unpasteurized milk when you're pregnant. Although cheese is supposed to be tastier, this is rarely done. Some people buy this brie from farmers who make their own cheese.